Baked Saffron Rice Pudding – a delicious recipe with long-grain rice, threads, milk, cardamom pods, cinnamon, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
3
As soon as it comes to a boil, add the rice, reduce heat to a simmer, and cook for 20-25 minutes or until the rice has softened.
4
Remove from heat, and stir in the sugar, coconut and nuts.
5
Beat in the egg, single cream and butter.
6
Transfer to an ovenproof dish.
7
Sprinkle with nutmeg if desired.
8
Bake for 20-30 minutes until set or lightly golden.
9
Garnish with chopped nuts or dribbled with additional cream.
10
Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.
409
kcal
Calories
21
g
Fat
50
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/4 long-grain rice (I have used basmati effectively), 12 saffron threads, 3 cups milk, 6 cardamom pods, and more.
Yes, Baked Saffron Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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